Corn And Chive Muffins

Packing a lunch box in a day can truly stretch your creativity. Here is a clever idea to inspire you.

The ingredient of Corn And Chive Muffins

• melted butter or margarine for greasing
• 2 tbsp polenta cornmeal
• 2 eggs
• 220mls milk
• 100g butter or margarine melted cooled
• 300g 2 cups plain flour
• 1 tsp baking powder
• 1 2 tsp salt
• 50g 2 3 cup grated parmesan
• 1 170g can corn kernels drained
• 1 4 cup chopped vivacious chives
• arena black pepper to taste

The Instruction of corn and chive muffins

• preheat oven to 180u00b0c brush 8 medium 125mls 1 2 cup muffin pans past the melted butter or margarine to grease and sprinkle evenly in the manner of the polenta cornmeal to coat
• adjoin the eggs milk and butter or margarine in a large mixing bowl and work up until combined sift together the flour baking powder and salt beyond the egg mixture then tersely and gently fold in later than a large metal spoon until just combined gently fold in the parmesan corn chives and pepper until combined
• spoon the union into the muffin pans and bake in preheated oven for 35 40 minutes or until the muffins are golden and cooked similar to tested next a skewer
• stand muffins in pans for 5 minutes to the front turning onto a wire rack promote admiring or at room temperature

Nutritions of Corn And Chive Muffins

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